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Millefoglie crispy polenta and Anchovies of the Cantabrian Sea

1 package “Le Marinate” Anchovy Fillets from the Cantabrian Sea with citrus oil
100 g Red dates
100 g Brown sugar
180 g Instant polenta
2 tablespoons Parmesan cheese
Half a tablespoon Butter
100 g Stracciatella
1 Poached garlic
A few leaves Fresh marjoram
as required Salt and pepper
Peanut Oil (for frying polenta)
Lime powder (obtained by leaving the peel in the oven)
as required Extra virgin olive oil

“Le Marinate” Anchovy Fillets from the Cantabrian Sea with citrus oil

How to make : Millefoglie crispy polenta and Anchovies of the Cantabrian Sea

For this simple and delicious appetizer for your Holidays signed by Marisa Maffeo, here’s how to prepare confit dates: cut them in half, place them on baking paper and season with poached garlic, brown sugar and oil. We bake for 30-40 minutes at 180 degrees in a ventilated oven.
We then prepare the instant polenta, whipping it with Parmesan cheese, butter, and a pinch of pepper.
We now roll out the polenta thinly on a sheet of baking paper, let it cool and cut it into many irregular triangles. Let’s go fry it in peanut oil until crisp and golden brown.
Now we can plate our millefeuille in a scenic way: some stracciatella, a triangle of polenta, more stracciatella and polenta. Then a couple of confit cherry tomatoes and a fillet of Anchovies of the Cantabrian Sea-Le Marinate, perfect to eat raw, without being cooked.
Finally, to emphasize even more the citrusy flavor of Le Marinate, you can add a touch of lime powder, to be prepared by leaving the peels in a ventilated oven and, once well dried, crumble them on the plate.

This recipe was prepared for us by Marisa Maffeo.